SAGE MEDICINAL PROPERTIES, RECIPES AND SPIRITUAL CLEANSING OF NEGATIVITY. Sage is a legendary herb well known for its phenomenal health promoting and disease preventing properties. It is one of the top antioxidants herbs and can provide powerful protection from degenerative diseases such as diabetes, arthritis, cancer, heart disease, macular degeneration, inflammatory bowel disease, osteoporosis, prostatitis, Parkinson’s disease and Alzheimer’s disease. Sage contains rosmarinic acid which is a potent anti-inflammatory compound that can help reduce swelling and inflammation and considered highly beneficial for conditions such as rheumatoid arthritis, fibromyalgia, bursitis, asthma, and atherosclerosis. Sage has anti-microbial and anti-bacterial properties and is an excellent natural remedy for fungal, viral, and bacterial infections. It also has the ability to provide relief from acidity and aid in digestion of fatty and hard to digest foods. Sage is known as the “thinker’s herb” as has an outstanding ability to enhance attention span, support concentration, and improve the senses as well as provide support when dealing with grief and depression. It can also help regulate the menstrual cycle and help to prevent excessive sweating in woman after menopause. Sage has the ability to neutralize free radicals and offer significant anti-aging and longevity benefits. Sage also contains antiseptic properties and is widely found in natural creams, lotions, and salves to speed the healing of cuts and wounds and clear up most skin diseases and infections. On a spiritual level, sage has long been used to aid in cleansing one’s spirit and surroundings. Sage has a peppery flavor and can be added to soups, potatoes, squash, tomato sauce, salads, guacamole, and even works well with some fruits like strawberries and banana smoothies. Sage can also be taken as a tea, capsule, or tincture for additional benefits. Sage is a wise, healing, and powerful herb that is a true gift and should not be missed. What’s the Difference Between Types of Sage? Salvia sclarea, clary, or clary sage as seen up above is a biennial or short-lived herbaceous perennial in the genus Salvia. It is native to the northern Mediterranean, along with some areas in north Africa and Central Asia. The plant has a lengthy history as a medicinal herb, and is currently grown for its essential oil S. officinalis varies widely in the size and shape of its leaves. Sharp-eyed herbalists have spotted numerous selections with unusual leaves, taken cuttings and propagated the resulting plants so that we can all enjoy them. ‘Berggarten’ is a vigorous clone with large, broad leaves and a strong flavor. It’s probably the most productive variety for home herb gardens. Curly its wrinkled and puckered leaves give the plant a highly textured appearance. ‘Holt’s Mammoth’ has large leaves, although they’re often not as large as those of ‘Berggarten’. Dwarf forms of S. officinalis circulate under a variety of names, including ‘Compacta’, ‘Dwarf’, ‘Minima’, ‘Nana’ and ‘Robert Grim’. In general, these plants will reach 8 to 12 inches in height and width, making them significantly smaller than the species. Use them in containers or in-ground plantings where space is tight. Strains chosen for heavy production and good performance under greenhouse conditions are sometimes available, but these are usually of little interest to home gardeners. Numerous forms have been selected for colored foliage. ‘Icterina’ has strong golden-green variegation surrounding a cucumber-green splash. It’s hearty and vigorous in growth. ‘Purpurascens’ (‘Purpurea’) is another strong grower, this time with dark leaves that have a dusky sheen of purple, green and indigo. ‘Rainbow’ is a variegated version of ‘Purpurascens’. Its purple leaves have splotches of cream and rose. ‘Tricolor’ is the more common multicolored form, with splashes of lilac, cream and green. It’s slow-growing and resents crowding, wet and cold. GROWING SAGE: The genus Salvia contains a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival common garden sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden plant, particularly in its fancy-leaved forms. Plus, it prospers under a wide range of conditions and adds a striking bold texture to mixed plantings. Growing Info For Sage • Light: Full sun • Height: 18 to 24 inches • Width: 24 to 36 inches • Bloom time: Late spring, although valued most for its evergreen foliage. • Soil: Well-drained, tolerant of a wide range of soil types. SAGE FOR CLEANSING AND HEALING: Sage Is For Healing: The ritual burning of herbs and herbal resins is common to many cultures around the world. From the rich frankincense of the Church and the Middle Eastern bazaar, to the heady incenses of Asia, to the raw energy of brush burning in many native cultures—the purification of space through this modality is a global phenomenon and one you can benefit from highly. Burning sage is one of the oldest and purest methods of cleansing a person, group of people or space. While Native American sage burning is the most commonly recognized form of it today, it has nevertheless been a shared practice in other cultures too. From the ancient Celtic druids who used sage as a sacred herb alongside Oak Moss for burning as well as medicinal purposes, to the Indigenous Peoples of the Amazon whose ‘Palo Santo’ (sacred wood) sage burning ceremonies are still practiced to this day. Many who eschew the burning of incenses and herbs as a cleansing method and think that the only purpose in this tradition is to make dwellings smell nice, have perhaps never smelled sage burning. No one who has smelled the distinct acrid tang of burning sage would say that it could only be for ‘aesthetic’ olfactory purposes. The Latin for sage, ‘Salvia,’ stems from the word ‘to heal.’ The other qualities of sage when burned, such as giving wisdom, clarity and increasing spiritual awareness, are also indicated in the name. It’s no accident that we refer to wise people as sagely. The benefits of burning sage can be harnessed very simply by burning sage in your home, office or any other place in need of cleansing. Delicious Recipes You Can Use With Sage.. Steamed Vegetables With Sage: Portion size 6 to 8 Ingredients4 carrots, peeled and cut into 1/2-inch (1 cm) chunks 2 cups (500 mL) cauliflower florets 2 cups (500 mL) broccoli florets 2 cups (500 mL) sugar snap peas, trimmed 2 tbsp (30 mL) extra-virgin olive oil 2 tsp (10 mL) minced fresh sage 2 tsp (10 mL) white balsamic vinegar or wine vinegar 1/2 tsp (2 mL) grated lemon rind 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper Preparation In steamer or Dutch oven with 1 inch (2.5 cm) deep water, cover and steam carrots for 8 minutes. Add cauliflower, broccoli and peas to basket; steam, covered, until tender-crisp, about 5 minutes. Meanwhile, in small bowl, whisk together oil, sage, vinegar, lemon rind, salt and pepper; cook in a small sauce pan at high for 30 seconds or until warm. Serve over vegetables. Nutritional Information Per each of 8 servings: cal 67 pro 2g total fat 4g sat. fat 1g carb 7g fibre 3g chol 0mg sodium 94mg % RDI: calcium 3 iron 6 vit A 44 vit C 45 folate 16 Italian Roast Chicken and Potatoes with White Wine and Sage Italians have endless variations on chicken roasted with potatoes but none better than this sage-infused one, in which white wine makes a glorious sauce. Portion size 6 Ingredients: 3 lb (1.4 kg) chicken pieces 3/4 tsp (4 mL) each salt and pepper 20 fresh sage leaves 1/4 cup (60 mL) extra virgin olive oil2 garlic cloves5 potatoes, peeled and quartered (1-1/2 lb/750 g) 1 cup (250 mL) dry white wine. Preparation Season chicken with half each of the salt and pepper; set aside. Finely chop 4 of the sage leaves; set aside. In large ovenproof skillet, heat oil over medium-high heat; fry garlic and remaining whole sage leaves until garlic is lightly browned, 1 minute. With slotted spoon, set sage aside for garnish. Remove garlic and chop; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate. Add potatoes to pan; saute until browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, and reserved chopped garlic and chopped sage; bring to boil. Roast in 425°F (220°C) oven, basting 2 or 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 minutes. Serve garnished with reserved fried sage leaves. Additional information : Serve with salad or saute green vegetable, such as rapini or escarole, in olive oil and garlic Nutritional Information Per serving: about cal 352 pro 26g total fat 18g sat. fat 5g carb 18g fibre 1g chol 100mg sodium 389mg % RDI: calcium 3 iron 11 vit A 3 vit C 12 folate 6
Posted on: Fri, 04 Jul 2014 12:46:22 +0000
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